from Europe for Visitors
Not your ordinary tuna hot dish
The food samples above are chunks of seared tuna steak placed on
a bed of tabbouleh salad and topped with citrus butter. The taboulé du thon
was served with a 1999 Côteaux du Layon from the
Domaine La Babetterie in France's Loire Valley.
Chef Muller's foie gras de
canard poêlé, sauce Apicius (not shown)
was accompanied by a 1999 Wente Vineyards Merlot Reserve from the Livermore Valley
It's worth noting that the cooking
and wine-pairing demonstration took place in late morning, giving us just enough
time to go on deck for some fresh air before it was time for lunch.